Spicy Chickpea, Broccoli and Potato Vegan Sheet Pan Dinner
Looking for a healthy vegan sheet pan dinner recipe? Then you've gotta try this one! Roasted broccoli, potatoes and chickpeas with a spinach and a spicy harissa sauce on top.
Ingredients
- 1.5 pound bag yellow or red little potatoes, halved
- 3 large carrots, peeled and sliced into half-moons
- 2 tablespoons olive oil
- 1/2 teaspoon salt/pepper
- 1 head broccoli florets, cut into bite sized pieces
- One, 15 ounce can chickpeas, drained and rinsed
- 1 cup spinach leaves
Spicy Tahini Harissa Sauce
- 1/4 cup drippy tahini
- 1/2 tablespoon harissa paste, or more, depending on spice preference
- 1/4 cup fresh lemon juice
- 1/4 teaspoon each salt and smoked paprika
- 1/4 cup warm water, plus more as needed
Instructions
- Preheat the oven to 375 degrees F.
- Toss the potatoes and carrots with 1 tablespoon olive oil and 1/4 teaspoon salt and pepper, coating well. Place in a single layer in a large baking sheet (may need two depending on size). Roast for 30 minutes, stirring halfway through to prevent sticking.
- Toss the garbanzo beans and broccoli with the rest of the olive oil and salt and pepper then add to the baking sheet and cook another 15-20 minutes until broccoli is tender. Remove the pan from the oven and stir in the spinach until just wilted.
Make the sauce
- Whisk together all of the ingredients for the tahini sauce until creamy and smooth, seasoning to taste as needed-- adding more lemon/harissa/salt as desired.
- Divide into bowls and serve!
Notes
If you don't like spicy sauces, then I'd recommend a pesto or red pepper pesto sauce instead.
Nutrition
Serving: 1servingCalories: 296kcalCarbohydrates: 37gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 100mgPotassium: 1062mgFiber: 5gSugar: 5gVitamin A: 8399IUVitamin C: 29mgCalcium: 63mgIron: 2mg